A savory, comforting classic with a flaky olive oil crust and a rich, creamy filling packed with crispy bacon, tender spinach, and nutty Gruyère. Perfect for brunch, lunch, or an easy make-ahead dinner.
Ingredients:
For the Crust
- 2 cups white whole wheat or all-purpose flour
- 1 teaspoon salt
- 1/2 cup Olive Amelia Barnea Extra Virgin Olive Oil
- 1/2 cup ice-cold water
For the Quiche Filling
- 8 large eggs
- 1 1/2 cups heavy cream
- 1 teaspoon kosher salt
- 2 packed cups of fresh spinach, washed, dried, and roughly chopped
- 1/2 pound bacon, diced and browned
- 1/2 onion, chopped and sautéed
- 1 1/2 cups finely grated Gruyère cheese
- 1 tablespoon Olive Amelia Cayenne Chili Pepper Oil
Instructions:
- Preheat your oven to 375°F. In a food processor, pulse the flour and salt together. Whisk the olive oil and ice-cold water, add to the processor, and pulse until the dough comes together. Roll out and fit into a 9-inch pie or quiche pan.
- In a large bowl, whisk together the eggs (reserve 1 tablespoon), heavy cream, and kosher salt until smooth.
- Layer the spinach, sautéed onion, bacon, and Gruyère evenly over the crust. Pour the egg mixture over the top.
- Brush the crust with the reserved beaten egg, and mix in the Cayenne Fused Olive Oil, if using.
- Bake for 35–40 minutes, until the crust is golden and the center is set. Cool slightly before serving.